WO2018168616A1

WO2018168616A1 - Mix for frozen confectionary, and frozen confectionary in which same is used

Info

Publication number: WO2018168616A1
Application number: PCT/JP2018/008860
Authority: WO
Inventors: 世里子遠藤; 柚実子豊口; 勇馬小笠; 丈志長澤; 喜之將野; 一郎日▲高▼
Original assignee: 日清オイリオグループ株式会社
Priority date: 2017-03-15
Filing date: 2018-03-07
Publication date: 2018-09-20
Also published as: CN110392530B; JPWO2018168616A1; JP6509443B2; CN110392530A; JP2019062925A

Abstract

The present invention addresses the problem of developing: a frozen confectionary that imparts a body feeling and that can be easily scooped by a spoon; and a mix for the frozen confectionary. The present invention is: a mix for a frozen confectionary containing 9-32% by mass of HHH in fat; a mix for a frozen confectionary in which the proportion (PPP/HHH) of PPP in the HHH is 60% by mas or above; a mix for a frozen confectionary in which the fat furthermore contains 18-42% by mass of H2U and/or 7-41% by mass of HU2; and a mix for a frozen confectionary in which the proportion (P/H) of P in relation to the total amount of a fatty acid H constituting the fat is 70% by mass or above.

Description

Frozen confectionery mix and frozen confectionery using the same

The present invention relates to a frozen confectionery mix and a frozen confectionery using the same.

Frozen confectionery (frozen confectionery) typified by ice cream contains water, fat, milk components, sugars, emulsifiers, stabilizers, and the like as solids. In the production of ice creams, first, these are mixed and emulsified to prepare an oil-in-water liquid mix. Next, the obtained mix is frozen while being aerated as necessary. Thereafter, the frozen air-containing mix is cured in a frozen state. In general, the consumption of ice creams increases in the hot summer to cool off. Therefore, ice creams are not only cold, but it is important to quickly sip them when eaten.

ヤシ Coconut oil, which has a very good mouthfeel, is often used for ice creams. In addition to coconut oil, for example, Japanese Patent Application Laid-Open No. 57-36943 proposes a mixed oil of coconut oil and palm oil in consideration of mouth-feel and shape retention. JP-A-8-298934 proposes a mixed oil of lauric oil and SUS oil. However, in recent years, ice creams have been consumed throughout the year, such as being eaten in a warm room in winter. In the winter, unlike the summer, ice creams that have a certain degree of body feeling before being melted and have a rich feeling are required rather than ice creams that can be quickly squeezed. However, if the overrun is lowered in order to enhance the body feeling, the ice creams do not go well. Especially in the winter, even if it is eaten in a warm room, there is a problem that it takes time until it becomes soft and soft.

JP 57-36943 A JP-A-8-298934

Therefore, it was desired to develop a frozen confectionery that has a feeling of body and is just right.

An object of the present invention is to develop a frozen confectionery having a body feeling and good quality, and a mix for the frozen confectionery.

The present inventors have intensively studied to solve the above problems. As a result, it has been found that the above-mentioned problems can be solved by containing a large amount of HHH that is not present in the fats and oils of a frozen confectionery mix and, if necessary, a specific amount of other specific triglycerides. Thus, the present invention has been completed.

That is, the present invention provides the following frozen confectionery mix and frozen confectionery.
[1] Mix for frozen confectionery containing 9 to 32% by mass of HHH in fats and oils (however, H and HHH are
H: saturated fatty acid having 16 or more carbon atoms,
HHH: a triglyceride in which 3 molecules of H are bound to 1 molecule of glycerin,
Means).
[2] The ratio of PPP in the HHH (PPP / HHH) is 60% by mass or more, and the frozen confectionery mix according to [1] (where P and PPP are
P: palmitic acid,
PPP: tripalmitin,
Means).
[3] The frozen confectionery mix according to [1] or [2], wherein the oil or fat further contains 18 to 42% by mass of H2U and / or 7 to 41% by mass of HU2.
(However, U, H2U, and HU2 are
U: unsaturated fatty acid having 16 or more carbon atoms,
H2U: triglyceride in which 2 molecules of H and 1 molecule of U are bound to 1 molecule of glycerin,
HU2: triglyceride in which 1 molecule of H and 2 molecules of U are bound to 1 molecule of glycerin,
Means).
[4] The frozen confectionery mix according to any one of [1] to [3], wherein the ratio (P / H) of P in the total amount of fatty acid H constituting the fat is 70% by mass or more.
[5] The frozen confectionery mix according to any one of [1] to [4], wherein the fat or oil contains 40 to 90% by mass of palm stearin.
[6] The frozen confectionery mix according to any one of [1] to [5], wherein the oil or fat contains 5 to 70% by mass of liquid oil.
[7] A frozen confectionery in which the frozen confectionery mix of any one of [1] to [6] is in a frozen state.

According to the present invention, it is possible to provide a frozen confectionery that has a body feeling and is as good as it is. Moreover, the mix for the said frozen confectionery can be provided.

The frozen confectionery mix of the present invention contains 9 to 32% by mass of HHH in fats and oils. Here, H is a saturated fatty acid having 16 or more carbon atoms, and HHH is a triglyceride in which 3 molecules of H are ester-bonded to 1 molecule of glycerin. The H constituting HHH is not necessarily the same fatty acid as long as it is a saturated fatty acid having 16 or more carbon atoms, and may be an arbitrary combination. H is preferably a linear saturated fatty acid having 16 to 22 carbon atoms, and more preferably a linear saturated fatty acid having 16 to 18 carbon atoms. Examples of H include palmitic acid, stearic acid, arachidic acid, and behenic acid. HHH is preferably contained in 13 to 29% by mass, more preferably 16 to 27% by mass in the fats and oils of the frozen confectionery mix. When HHH is contained within the above range in the fats and oils of the frozen confectionery mix, an overrun is likely to occur when the mix is frozen, and a frozen confectionery with a body feeling can be obtained.

In the HHH, the ratio of PPP in the HHH (PPP / HHH) is preferably 60% by mass or more, more preferably 70% by mass or more. The upper limit of the proportion of PPP in HHH is 100% by mass, preferably 95% by mass or less, and more preferably 85% by mass or less. Here, P is palmitic acid and PPP is tripalmitin. When the proportion of PPP in HHH is within the above range, when the frozen confectionery mix is frozen, overrun easily occurs and a frozen confectionery with a body feeling can be obtained. And the deterioration of the mouthfeel by fats and oils contained in the mix for frozen confectionery containing much HHH is suppressed.

The frozen confectionery mix of the present invention preferably contains 18 to 42% by mass of H2U and / or 7 to 41% by mass of HU2 in the fats and oils. Here, U is an unsaturated fatty acid having 16 or more carbon atoms, H2U is a triglyceride in which two molecules of H and one molecule of U are ester-bonded to one molecule of glycerin, and HU2 is one molecule per molecule of glycerin. Triglyceride in which 2 molecules of U and 2 molecules of U are bonded. U is preferably a linear unsaturated fatty acid having 16 to 22 carbon atoms, and more preferably a linear unsaturated fatty acid having 18 carbon atoms. Examples of U include oleic acid, linoleic acid, and linolenic acid. H2U is contained preferably in an amount of 21 to 40% by mass, more preferably in an amount of 24 to 38% by mass in the fat or oil of the frozen confectionery mix. Further, HU2 is preferably contained in the fats and oils of the frozen confectionery mix in an amount of 12 to 38% by mass, more preferably 16 to 36% by mass. When H2U and / or HU2 is contained in the above range in the fats and oils of the frozen confectionery mix, a frozen confectionery with a good mouthfeel is obtained when the mix is frozen.

In the frozen confectionery mix of the present invention, the ratio of P (P / H) in the total amount of fatty acids H constituting the fats and oils contained in the frozen confectionery mix is preferably 70% by mass or more. P / H is more preferably 80% by mass or more, and still more preferably 85% by mass or more. When the ratio of P in the total amount of fatty acids H constituting the fats and oils included in the frozen confectionery mix is within the above range, the deterioration of mouthfeel due to the fact that the fats and oils included in the frozen confectionery mix contains a large amount of HHH. It is suppressed.

In the frozen confectionery mix of the present invention, the ratio of U and M to the total amount of fatty acids constituting the fat and oil contained in the frozen confectionery mix (U + M) is preferably 33 to 70% by mass, more preferably 36 to 65%. % By mass. Here, M is a fatty acid having 6 to 12 (more preferably 8 to 10) carbon atoms. Examples of M include caproic acid, caprylic acid, capric acid, and lauric acid. If the ratio of U and M in the total amount of fatty acids constituting the fats and oils contained in the frozen confectionery mix is within the above range, a frozen confectionery with a good mouthfeel can be obtained when the mix is frozen.

The fats and oils used in the frozen confectionery mix of the present invention are not particularly limited as long as the fats and oils contained in the frozen confectionery mix satisfy 9 to 32% by mass of HHH. Any fat or oil suitable for edible use (if necessary, purified to an edible grade) can be used. However, one of the preferred forms of the frozen confectionery mix of the present invention may contain 30 to 90% by mass of palm stearin in fats and oils. Here, palm stearin is a solid (stearin) portion that is divided into a liquid portion and a solid portion by fractionation using palm oil or palm fractionated oil as a raw oil. The content of palm stearin in the fats and oils contained in the frozen confectionery mix is more preferably 40 to 85% by mass, and even more preferably 45 to 80% by mass. Palm stearin also has an iodine value of It is preferably 20 to 42, more preferably 24 to 38, and still more preferably 26 to 36. The iodine value of palm stearin may be adjusted by mixing two or more kinds of palm stearin having different iodine values. When the content of palm stearin and the iodine value are within the above ranges, a frozen confectionery with a body feeling is easily obtained when the frozen confectionery mix is frozen.

One of the preferred forms of the frozen confectionery mix of the present invention may also contain lauric fats and oils in the fats and oils. Here, lauric fats and oils are fats and oils whose content of lauric acid in the total amount of constituent fatty acids is 30% by mass or more. As lauric fats and oils, for example, palm oil, palm kernel oil, fractionated oils such as palm kernel olein and palm kernel stearin obtained by fractionation thereof, fats and oils obtained by transesterification using these, and hardened oils thereof ( For example, palm kernel extremely hardened oil, palm kernel olein extremely hardened oil). In this implementation, one or more selected from these lauric fats and oils may be used. The fats and oils contained in the frozen confectionery mix of the present invention preferably contain 5 to 70% by mass of lauric fats and oils, more preferably 10 to 62% by mass, and even more preferably 15 to 55% by mass. When the content of the lauric fats and oils in the fats and oils contained in the frozen confectionery mix is within the above range, the frozen confectionery obtained by freezing the frozen confectionery mix is improved. The frozen confectionery is given a moderate richness.

One of the preferred forms of the frozen confectionery mix of the present invention may also contain an edible oil / fat which is a liquid having fluidity at 10 ° C. in the oil / fat. Specific examples of edible oils (liquid oils) that are liquid at 10 ° C. include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, palm Examples include olein, medium chain fatty acid triglyceride (MCT), mixed oils of these oils and fats, processed oils and fats of these oils or mixed oils (transesterified oil, fractionated oil, hydrogenated oil, and the like). One or more liquid oils may be used. The fats and oils contained in the frozen confectionery mix of the present invention preferably contain 5 to 70% by mass of liquid oil, more preferably 10 to 62% by mass, and even more preferably 15 to 55% by mass. When the content of the liquid oil in the fats and oils contained in the frozen confectionery mix is within the above range, the confectionery of the frozen confectionery obtained by freezing the frozen confectionery mix is improved.

The liquid oil may include corn oil, rice oil, cottonseed oil, thick white sesame oil (unroasted sesame oil), and olive oil, among others. The liquid oil more preferably contains rice oil and / or cottonseed oil, and more preferably contains cottonseed oil. The cottonseed oil may be any of cottonseed white squeezed oil, cottonseed salad oil, and cottonseed stearin. The content of one or more selected from the corn oil, rice oil, cottonseed oil, thick white sesame oil (unroasted sesame oil), and olive oil in the liquid oil is preferably 55 to 100% by mass, more preferably 70%. Is 100 to 100% by mass, and more preferably 80 to 100% by mass. When the liquid oil contains at least one selected from the above-mentioned corn oil, rice oil, cottonseed oil, thick white sesame oil (unroasted sesame oil), and olive oil, the frozen confectionery freezes the frozen confectionery and harmonizes with the body feeling. An additional effect that a preferable richness (richness) is added can be obtained. In particular, when cottonseed oil is included, the frozen confectionery has a rich taste and a clean aftertaste.

The liquid oil may also contain sunflower oil, high oleic sunflower oil, safflower oil, and high oleic safflower oil. The content of at least one selected from sunflower oil, high oleic sunflower oil, safflower oil, and high oleic safflower oil in the liquid oil is preferably 55 to 100% by mass, more preferably 70 to 100%. % By mass, more preferably 80 to 100% by mass. When the liquid oil contains one or more selected from the above sunflower oil, high oleic sunflower oil, safflower oil, and high oleic safflower oil, the frozen confectionery frozen in the frozen confectionery mix has a body feeling, There is an additional effect of a clean aftertaste.

One of the preferred forms of the frozen confectionery mix of the present invention may also contain milk fat in the fat. The milk fat in the present invention includes so-called milk fat and processed products thereof. More specifically, butter, butter oil or fractionated oil thereof, fermented fraction oil, fermented butter, fermented butter oil, or fractionated oil thereof can be used. As the milk fat, one or more of them can be arbitrarily used. The fats and oils contained in the frozen confectionery mix according to the embodiment of the present invention preferably contain 2 to 50% by weight of milk fat, more preferably 4 to 30% by weight, and even more preferably 5 to 20% by weight. contains. When the content of milk fat in the fats and oils contained in the frozen confectionery mix is within the above range, a preferable rich taste is imparted to the frozen confectionery that has been frozen from the frozen confectionery mix.

The frozen confectionery mix of the present invention may contain 2 to 20% by mass of fats and oils. The content of fats and oils in the frozen confectionery mix according to the embodiment of the present invention is preferably 3 to 16% by mass, more preferably 4 to 14% by mass.
In addition, content of the fats and oils contained in the mix for frozen confectionery in this invention includes the content of the fats and oils in the oil-containing component mix | blended with a mix. For example, when 5% by mass of cocoa powder having a fat content of 12% by mass is included in the mix, 0.6% by mass (= 5 × 0.12) of cocoa powder-derived fats is added to the fats and oils contained in the mix. include.

In the frozen confectionery mix of the present invention, water, dairy products, sugars, emulsifiers, stabilizers, flavors, flavoring agents, and the like, which are usually used in frozen confectionery mixes, may be used in addition to the above fats and oils. Examples of the dairy product include milk, skim milk, fresh cream, butter, skim milk powder, whole milk powder, sweetened whole fat condensed milk, sugared skim milk, concentrated milk, and the like. Examples of the saccharide include sugar, glucose, fructose, isomerized sugar, syrup, powdered candy and dextrin. Examples of the emulsifier include lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, polysorbate and the like. Examples of the stabilizer include gums such as guar gum, locust bean gum, xanthan gum, gellan gum, gum arabic, corn starch, carrageenan, sodium alginate, CMC, fine cellulose, gelatin, agar, pectin, and the like. Salt. Examples of the flavoring agent include cacao mass, cocoa powder, fruit juice, and pulp.

The mix for frozen confectionery of the present invention can be produced according to a general method for producing an oil-in-water emulsion. Mix, for example, dairy products such as milk, fresh cream, butter, skim milk powder, sugars, sugars such as dextrin, edible fats and oils, emulsifiers, stabilizers, etc. are heated and dissolved in water and homogenized with a homogenizer (homogeneous machine). Thereafter, it can be prepared by aging.

The frozen confectionery of the present invention is a frozen confectionery obtained using the frozen confectionery mix of the present invention. The frozen confectionery of the present invention can be produced, for example, through a freeze-curing step after adding a flavor, a flavoring agent or the like to the frozen confectionery mix of the present invention as necessary. In the frozen confectionery mix of the present invention, overrun is likely to occur due to freezing (air bubbles are easily entrapped).

The frozen confectionery of the present invention is preferably ice cream, ice milk or lacto ice, more preferably ice milk or lacto ice, according to the classification of ice creams stipulated in the Japanese milk ministerial ordinance and fair competition regulations. preferable.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to the contents of the following examples.

<Measurement method>
Each fatty acid content, each triacylglycerol content, and iodine value of the fats and oils shown below were measured by the following methods.
Content of each fatty acid which comprises fats and oils was measured by the method based on the gas chromatograph method (AOCS Ce1f-96).
The content of each triacylglycerol constituting the oil and fat was measured by a method based on a gas chromatographic method (JAOCS, vol 70, 11, 1111-1114 (1993)).
The iodine value of fats and oils was measured according to “2.3.4.1-1996 Iodine number (Wiis-Cyclohexane method)” of “Standard oil and fat analysis test method” edited by Japan Oil Chemists' Society.
The overrun (OR) of the frozen confectionery was measured according to the following formula:
OR = (XY) / Y × 100
(Where X: weight of the frozen confectionery mix per fixed volume (g)
Y: The weight (g) of frozen confectionery after freezing per fixed volume)

<Preparation of fats and oils>
The following edible oils and fats were prepared.
Palm oil (PMO, iodine value 52, manufactured by Nisshin Oillio Group, Inc.)
Palm melting point fraction (PMF, iodine value 45, Nisshin Oilio Group Co., Ltd.)
Palm stearin (PS, iodine value 30, Nisshin Oillio Group Co., Ltd.)
Palm olein (PL, iodine value 56, manufactured by Nisshin Oillio Group, Inc.)
Palm olein transesterified oil (IEPL, iodine value 56, manufactured by Nisshin Oillio Group, Inc.)
Extremely hardened rapeseed oil (FHPSO, iodine value of 2 or less, manufactured by Yokoseki Oil & Fat Co., Ltd.)
Coconut oil (CNO, manufactured by Nisshin Oillio Group)
Soybean oil (SBO, manufactured by Nisshin Oillio Group) * 1
Rapeseed oil (RSO, manufactured by Nisshin Oillio Group) * 1
Corn oil (CRO, manufactured by Nisshin Oillio Group) * 1
Grape seed oil (GSO, manufactured by Nisshin Oillio Group) * 1
Sunflower oil (SNO, manufactured by Nisshin Oillio Group) * 1
Safflower oil (SFO, manufactured by Nisshin Oillio Group) * 1
Cottonseed white squeezed oil (CSO, manufactured by Nisshin Oillio Group) * 1
Rice oil (RBO, manufactured by Nisshin Oillio Group) * 1
Butter oil (AMF, Nisshin Oilio Group Co., Ltd. in-house preparation)

* 1: It has fluidity at 10 ° C.

<Preparation and evaluation of frozen confectionery mix and frozen confectionery>
Fats 1 to 28 were prepared according to the fats and oils in Tables 1 to 4. According to the formulation of the frozen confectionery mix in Table 5, the mixes of Examples 1 to 17 and Comparative Examples 1 to 11 using fats and oils 1 to 28, respectively, were prepared according to the following procedure. Furthermore, ice creams were prepared according to the following procedure using the prepared mix. The prepared ice creams were evaluated according to the following criteria for texture, mouthfeel, and flavor. The results are shown in Tables 6-9.

(Frozen confectionery mix and method for preparing frozen confectionery)
Water phase ingredients such as skim milk powder, syrup, sugar and water were mixed. The mixture was stirred and heated to a temperature of 70 ° C., and then the oil phase component was added and emulsified. The emulsion was further heated to 80 ° C. Next, the emulsion was finely homogenized using a homogenizer to prepare mixes of Examples 1 to 17 and Comparative Examples 1 to 11. Each prepared mix was frozen using an ice creamer to obtain ice creams of Examples 1 to 17 and Comparative Examples 1 to 11 in which the overrun was adjusted to 80 (the ones where the overrun did not reach 80) Prepared for maximum overrun).

(Assessment method, texture, mouthfeel, and flavor evaluation method)
As with the ice creams stored at -20 ° C. for 24 hours, the expert panel with 5 in-house qualifications ate raw food and scored according to the following evaluation criteria. Each item was comprehensively evaluated according to the criteria shown below, based on the total score. A sample that passed as usual and had a texture of “◯” or more and no “x” in other items was considered acceptable.

Evaluation criteria according to 匙 3 ... 匙 according to よい is very good 2 ... 匙 according to 1 ... normal 0 ... 匙 according to 匙

Evaluation criteria for texture 3 ... Body feeling and clean aftertaste 2 ... Body feeling 1 ... Normal 0 ... Sharpness

Mouth Evaluation Criteria 3 ... Very Mouth Good 2 ... Mouth Good 1 ... Normal 0 ... Bad Mouth

Flavor Evaluation Criteria 3 ... Strong taste 2 ... Rich taste 1 ... Normal 0 ... Light

Overall evaluation criteria Total score Evaluation 13 or more and 15 or less ◎ (Very good)
9 to 12 ○ (Good)
5 or more and 8 or less △ (normal)
0 or more and 4 or less × (defect)

* 1: Triglyceride composition of fats and oils contained in ice creams * 2: Fatty acid composition of fats and oils contained in ice creams * 3: Overrun is 60

* 1: Triglyceride composition of fats and oils contained in ice creams * 2: Fatty acid composition of fats and oils contained in ice creams

Claims

Mix for frozen confectionery containing 9 to 32% by mass of HHH in fats and oils (however, H and HHH are
H: saturated fatty acid having 16 or more carbon atoms,
HHH: a triglyceride in which 3 molecules of H are bound to 1 molecule of glycerin,
Means).
The mix for frozen confectionery according to claim 1, wherein the proportion of PPP in the HHH (PPP / HHH) is 60% by mass or more (provided that P and PPP are
P: palmitic acid,
PPP: tripalmitin,
Means).
The frozen confectionery mix according to claim 1 or 2, wherein the fat or oil further contains 18 to 42% by mass of H2U and / or 7 to 41% by mass of HU2 (wherein U, H2U, and HU2 are
U: unsaturated fatty acid having 16 or more carbon atoms,
H2U: triglyceride in which 2 molecules of H and 1 molecule of U are bound to 1 molecule of glycerin,
HU2: triglyceride in which 1 molecule of H and 2 molecules of U are bound to 1 molecule of glycerin,
Means).
The mix for frozen confectionery according to any one of claims 1 to 3, wherein a ratio (P / H) of P in the total amount of fatty acid H constituting the fat is 70% by mass or more.
The mix for frozen confectionery according to any one of claims 1 to 4, wherein the fat or oil contains 40 to 90% by mass of palm stearin.
The mix for frozen confectionery according to any one of claims 1 to 5, wherein the oil or fat contains 5 to 70% by mass of liquid oil.
A frozen confectionery product, wherein the frozen confectionery mix product according to any one of claims 1 to 6 is in a frozen state.